Separation process characteristics of phenolic compounds from organic purple‐fleshed sweet potatoes (Ipomoea batatas L.) leaves using macroporous resins.
Saved in:
| Title: | Separation process characteristics of phenolic compounds from organic purple‐fleshed sweet potatoes (Ipomoea batatas L.) leaves using macroporous resins. |
|---|---|
| Authors: | da R. Rodrigues, Nathália1 (AUTHOR) natirodrigues26@yahoo.com.br, Mohammad, Siraj Salman1 (AUTHOR), Gao, Chi2 (AUTHOR), Ivone M. J. Barbosa, Maria1 (AUTHOR), Gu, Liwei2 (AUTHOR), Junior, José L. Barbosa1 (AUTHOR) |
| Source: | Journal of Food Process Engineering. Aug2023, Vol. 46 Issue 8, p1-10. 10p. |
| Subjects: | Phenols, Sweet potatoes, Organic compounds, Adsorption isotherms, Adsorption capacity, Plant phenols |
| Abstract: | Current trends have been noticed in to study of unedible parts of food as sources of phytochemicals or as ingredients in order to develop new uses for discarded materials and to promote sustainability. This study aimed to evaluate the performance of six macroporous resins (XAD 16, XAD 7HP, XAD 2, XAD 4, DAX 8, and XAD 1180 N) in purification of phenolic compounds from organic purple‐fleshed sweet potatoes. Static adsorption and desorption showed that XAD16 and XAD7HP had the highest adsorption and desorption ratio and recovery yield. The process temperature did not affect the adsorption capacity of XAD16. However, XAD7HP showed higher adsorption capacity when performed at 30°C, compared with 40 and 50°C. The process of equilibrium adsorption isotherms for phenolics was better described using Freundlich isotherm model. Dynamic adsorption process on XAD7HP resin showed that phenolic compounds in the water extracts of leaves started to break through after 4.5 bed volumes of extract was loaded. The purification of phytochemicals using adsorption is an alternative to replace organic solvents and provide a safety process for industrial application. Practical Applications: Recently, phenolic compounds have been explored due to their significant biological and antioxidant properties; phenolic compounds are also related to decreasing the risk of cardiovascular diseases, cancer, oxidative stress, diabetes, fatness, cancer, and several degenerative diseases. In addition, there is the potential use of phenolic compounds such as anthocyanin as safe colorimetric pH indicators in innovative packaging due to the relationship between levels of pH and anthocyanin colors. Therefore, using advanced processing technologies, phenolic compound purification can be essential for many applications related to food safety, quality, nutrition, and food waste. Furthermore, purified phenolic compounds can be used as raw materials in the pharmaceutical area and food industries. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| FullText | Links: – Type: pdflink Text: Availability: 1 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 169706156 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Separation process characteristics of phenolic compounds from organic purple‐fleshed sweet potatoes (Ipomoea batatas L.) leaves using macroporous resins. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22da+R%2E+Rodrigues%2C+Nathália%22">da R. Rodrigues, Nathália</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> natirodrigues26@yahoo.com.br</i><br /><searchLink fieldCode="AR" term="%22Mohammad%2C+Siraj+Salman%22">Mohammad, Siraj Salman</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gao%2C+Chi%22">Gao, Chi</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ivone+M%2E+J%2E+Barbosa%2C+Maria%22">Ivone M. J. Barbosa, Maria</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gu%2C+Liwei%22">Gu, Liwei</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Junior%2C+José+L%2E+Barbosa%22">Junior, José L. Barbosa</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Aug2023, Vol. 46 Issue 8, p1-10. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Sweet+potatoes%22">Sweet potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+compounds%22">Organic compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Adsorption+isotherms%22">Adsorption isotherms</searchLink><br /><searchLink fieldCode="DE" term="%22Adsorption+capacity%22">Adsorption capacity</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+phenols%22">Plant phenols</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Current trends have been noticed in to study of unedible parts of food as sources of phytochemicals or as ingredients in order to develop new uses for discarded materials and to promote sustainability. This study aimed to evaluate the performance of six macroporous resins (XAD 16, XAD 7HP, XAD 2, XAD 4, DAX 8, and XAD 1180 N) in purification of phenolic compounds from organic purple‐fleshed sweet potatoes. Static adsorption and desorption showed that XAD16 and XAD7HP had the highest adsorption and desorption ratio and recovery yield. The process temperature did not affect the adsorption capacity of XAD16. However, XAD7HP showed higher adsorption capacity when performed at 30°C, compared with 40 and 50°C. The process of equilibrium adsorption isotherms for phenolics was better described using Freundlich isotherm model. Dynamic adsorption process on XAD7HP resin showed that phenolic compounds in the water extracts of leaves started to break through after 4.5 bed volumes of extract was loaded. The purification of phytochemicals using adsorption is an alternative to replace organic solvents and provide a safety process for industrial application. Practical Applications: Recently, phenolic compounds have been explored due to their significant biological and antioxidant properties; phenolic compounds are also related to decreasing the risk of cardiovascular diseases, cancer, oxidative stress, diabetes, fatness, cancer, and several degenerative diseases. In addition, there is the potential use of phenolic compounds such as anthocyanin as safe colorimetric pH indicators in innovative packaging due to the relationship between levels of pH and anthocyanin colors. Therefore, using advanced processing technologies, phenolic compound purification can be essential for many applications related to food safety, quality, nutrition, and food waste. Furthermore, purified phenolic compounds can be used as raw materials in the pharmaceutical area and food industries. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=169706156 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.14365 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 10 StartPage: 1 Subjects: – SubjectFull: Phenols Type: general – SubjectFull: Sweet potatoes Type: general – SubjectFull: Organic compounds Type: general – SubjectFull: Adsorption isotherms Type: general – SubjectFull: Adsorption capacity Type: general – SubjectFull: Plant phenols Type: general Titles: – TitleFull: Separation process characteristics of phenolic compounds from organic purple‐fleshed sweet potatoes (Ipomoea batatas L.) leaves using macroporous resins. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: da R. Rodrigues, Nathália – PersonEntity: Name: NameFull: Mohammad, Siraj Salman – PersonEntity: Name: NameFull: Gao, Chi – PersonEntity: Name: NameFull: Ivone M. J. Barbosa, Maria – PersonEntity: Name: NameFull: Gu, Liwei – PersonEntity: Name: NameFull: Junior, José L. Barbosa IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: Aug2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 46 – Type: issue Value: 8 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
